Rice Soup

3 oz. of rice

4 oz. of grated cheese

A breakfastcupful of tomato juice

1 oz. of butter

Pepper and salt to taste

Directions

Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning.

When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved and serve.

If too much of the water has boiled away, add a little more.